| Commitments 2009 |
Progress over the last year |
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1. |
We will continue to develop Healthier Choices products within
our planned product development and they will be highlighted to
customers through our marketing brochures and by our sales teams. |
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1. |
Healthier Choices continues to be a strong brand with 3 new
‘no added sugar’ squashes. They are all highlighted in the list
and other product brochures to promote them to caterers. |
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2. |
We will continue to develop more products using Smartcrumb®
with other foods to enable caterers to deliver food with lower
saturated fat content. |
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2. |
We have 5 new Smartcrumb® coated products in the meat and
vegetarian ranges as well as the original fish range, in total more than
20 products all cooked without frying so reducing the fat content. |
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3. |
We will continue with our salt reduction programme and expect
to meet the 2010 targets set by the FSA by the target date
wherever possible. This work will include moving canned
vegetables into water only. We will review these plans when
the FSA publishes the 2012 targets. |
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3. |
Our salt reduction programme has now been completed for Brakes
own brand bread, sausages, savoury pies and pasties, sausage rolls,
soups, ready to use sauces, biscuits, and potato products. We already
have more than 700 products that meet the 2012 salt target including 80
of the most popular bread products, such as baguettes, sliced loaves and
rolls. Our vegetables are now canned in water. |
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4. |
We will continue to introduce new foods to our range that are
Inherently Healthy. |
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4. |
We have introduced a range of fruit baskets for use in buffets and corporate
lunches. We continue to look for healthier potato products to add to our
Healthier Choices range, which includes our oven chip with only 3%
sunflower oil. We have introduced the combi fries with 6.9% fat, a saving of
1% over standard fries as they are cooked quickly in a combination oven.
Having introduced 1% milk, one of our major customers is using this to
replace semi skimmed milk, which saves 8.8g saturated fat per 2 litres. |
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5. |
The suppliers' forum will continue in 2009 and we will scope out
a plan for fat and saturated fat identifying areas where reduction may
be possible and ways to deliver them. We will monitor this
in the light of the FSA recommendations. |
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5. |
The suppliers’ forum met once during 2009 and we introduced some new
ingredients that could be used to reduce fat and saturated fat. We will
use the forum to help implement a saturated fat and energy reduction
plan that will be developed in light of FSA recommendations. |
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6. |
We set new standards in fat, saturated fat, salt & sugar for children’s
ready meals, and redeveloped a range of popular dishes. |
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| Forward Commitment 2010/2011 |
Planned Monitoring |
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1. |
We will review the Healthier Choices range to ensure it continues to
meet the expectations of our customers. |
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We will provide a report to the FSA. |
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2. |
We will develop a plan for saturated fat and energy reduction in the
light of the FSA recommendations. |
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We will report plans to the FSA. |
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3. |
We will continue to hold suppliers’ forums to enable policy development
and implementation in light of FSA recommendations. |
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3. |
We will report progress to the FSA. |
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4. |
We will continue to work towards the completion of the 2010
salt targets and review new ingredients that may help us reach 2012
targets without detrimental effect on products. |
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4. |
We will report further salt reductions to the FSA. |
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